Biscuit Egg Casserole

A delicious Biscuit Egg Casserole recipe filled with biscuits, cheese, eggs and sausage, and takes only minutes to throw together! This breakfast egg casserole is a family favorite for weekends and holidays!

MY LATEST VIDEOS

What I like most about breakfast casseroles is they are delicious, usually take minutes to put together, and are easy to change up with different meats (ham, sausage, bacon) and cheeses, like today’s recipe for a Biscuit Egg Casserole.

This easy breakfast casserole has been one we’ve made a few Saturdays this summer. My husband LOVES biscuits so I knew he’d like this breakfast casserole with biscuits. We love the sausage with it best but it would be great with ham chunks or bacon too. If you are like us, and enjoy a great breakfast casserole, then you should definitely give this a try.

How to Make Breakfast Egg Casserole:

A lot of breakfast casserole require you to assemble the casserole and refrigerate it overnight before baking. This sausage and egg casserole, however, doesn’t have to refrigerate at all! You can throw it together from scratch in 5-10 minutes, pop it straight into the oven, and enjoy it 30 minutes later!

It only takes about 30-35 minutes to make from start to finish. Here are the ingredients needed to make this egg bake recipe:

Although these are the standard ingredients, you can also add onions, green onions, chopped peppers or anything else you think would go with this easy breakfast casserole. From there, you will just need to follow these easy steps:

Whisk together eggs, milks, salt, and pepper in a medium bowl until blended, then pour the egg mixture over the sausage and cheese.

Bake at 425° for 25-30 minutes or until set.

We recommend letting the casserole rest for at least 5 minutes before cutting and serving. And just in case you’re not a huge fan of sausage, you can also use chopped bacon instead. 😉

easy Breakfast Casserole TIPS

Oven temperatures can vary – Make sure to bake the casserole for a little more or less time depending on your oven. All oven temperatures may vary. I like to check my oven temperature with an oven thermometer just to be sure. You don’t want the casserole to be runny or to dry out so adjust cooking time as needed. When you think it’s done, stick a knife into the middle and see how soft it is. This will help to make sure it’s cooked to your liking.

Can egg casserole be made ahead of time?

If you’re wanting to make this recipe ahead of time, it’s super easy! Instead of throwing it in the oven to bake, cover it with foil and refrigerate it until you’re ready to make it in the morning.

How to freeze biscuit egg casserole?

If you happen to have any egg casserole left over you can keep it frozen in the freeze for up to 2 months. Keep it frozen in a freezer-safe container. When you’re ready to eat it, reheat individual servings in the microwave. You can also freeze unbaked egg casserole up to 2 months and let it thaw in the refrigerator before you’re ready to bake it.

How long can you keep egg casserole in the fridge?

You can keep biscuit egg casserole in the refrigerator for 3-4 days. Cooked eggs will only last about 4 days in the refrigerator.

We also enjoy making this recipe for special occasions and holidays. It’s always a hit and is one we’ve made on Christmas morning many times!

For more savory breakfast recipes, check out:

Biscuit Egg Casserole Recipe

A delicious Biscuit Egg Casserole recipe filled with biscuits, cheese, eggs and sausage, and takes only minutes to throw together! This breakfast casserole is a family favorite for weekends and holidays!

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

Was I supposed to cover this? I do have a crazy electric oven but in 23 minutes the top was burned and the biscuits and eggs not cooked. Maybe because its convection? I have not really experienced this before.

Unless you set the oven to convection, it should not have been cooking on convection–unless that’s the only way it cooks which would be unusual. This post is over two years old, but I hope that you or others with similar problems will see this.

I have been the only cook in my family for over 40 years, and can tell you that the new “American Made” ranges are anything but. When we moved and had to buy a new one (the one in our last home was made in about 1995) I just went to Sears and picked out a mid-price model. At about $2,000 it should have worked. It did not; bent legs, fluctuating oven temp. The next SEVEN we tried within 8 years also had major problems. The issue most of them had was horribly fluctuating oven temperatures that would start when they were about 6 months old, or just after I used the “convection” feature the first time. Every one of them arrived in a box that said “Made in Mexico” or “Made in China” even though they were supposedly made in America. I became pretty good friends with the Sears maintenance guy, who finally told me that the new ranges are made with very thin oven walls (to cut down on manufacturing and shipping costs) and that the convection feature frequently caused problems with the thermostats. I finally bought a Bosch, made in Germany, and it works wonderfully.

I have talked to dozens of younger, less experienced cooks who blame their own inexperience for recipes that do not turn out right. In almost every instance, the problem can be traced back to their range. The new ones are simply horrible. If you are following the recipe, do not blame yourself. Get a cheap oven thermometer and check the oven’s temperature. The readings won’t be completely accurate, but I’ll betcha you will find that your oven has major temperature fluctuations. Like going from 350 to 500 degrees on its own.

For those of you buying a new range, please pay for an extended warranty. I know this goes against what we are all taught, but it will be your only recourse when the oven goes crazy. Your other option is to buy a Bosch or other “high end” range. I can’t afford a Wolf or other really expensive stove–the Bosch was the only one I could find that was within reason. Good luck to all you newish cooks out there–or those who have had to buy a new range recently. And don’t let the manufacturers off the hook. The junk they are selling is simply criminal; don’t let them get away with it!

Cathy, thank you so much for the info!! I’m the newish cook your referring to 🙂 I’ve been cooking for my family about 8 years and had a wonderful older convection oven in my first home, then when we moved and had a new one my tried and true recipes and perfect baked goods went haywire! I thought something had happened to me. Then over time realized I had to become acquainted with the new oven and learn it quirks! Its terribly sad the poor quality of new and expensive items are these days. I too had issues with this recipe. First it wouldn’t bake through, so I put it in a bit more, still not baked through and knew I needed to cover it at that point to not burn the top. But then suddenly after only a couple more minutes it was not only baked through but burnt on the bottom! I was so frustrated! And it was supposed to go to church as it was my turn to make breakfast for our Sunday school class. Good thing I’d made a cinnamon apple crumb cake the night before and I just took that. Despite the the issues it is quite tasty. I used fresh cooked sausage though, I hate anything precooked. More processing and bad stuff in it. Same for the biscuits although this particular morning I did opt for ease.

Thank you again for the great info! I will definitely start checking my oven temp with a separate thermometer. I think my oven made a huge jump on me this morning!

I tried the 8×8 version of this recipe. The biscuit layer at the bottom had risen way too much, to the point where all of the eggs, cheese and meat spilled over into my oven. I followed the recipe to a T, not sure where this went wrong. Very disappointing.

I made this for dinner last night and it was a great, easy option for dinner. My husband even reheated it for breakfast this morning. I used a 9X13 pan, but I had to cook this closer to 40 minutes for the middle to cook through. When I pulled it out at 25 the middle was still mush.

My son is very picky and he loved this recipe! It is very easy to make. I did however feel the recipe needed more salt and just a tad bit more of pepper but that’s maybe personal preference also. Will definitely be making this again!!!!!!

This was a big hit for my husband and I. We made it together for date night. We did the 9×13 recipe. We decided to cook our own sausage though and it was still super yummy. What had me concerned was it did expand a ton in the oven but once I took it out after it was done cooking (about 30mins) I stabbed it with a fork and it went down eventually. I also like to keep an eye on whatever I cook because I have a tendency to burn things so that is why I was able to make sure nothing burnt and nothing got too big. After we put the leftovers in a bag and put it in the fridge. It was just as good for the next two days, even after being reheated!

This looks delicious and can’t wait to try it. I do have a question? How many does serve. And i was reading some of the comments, and some were saying it bubbled over. So I was wondering if after you flattened and sealed the biscuits if you poked them with a fork if that would keep it from bubbling over. Thanks so much for the wonderful recipes and keep them coming, Please. Have a wonderful day and God Bless.

I made this tonight and cooked it on 375
By accident. Still came out great. The biscuits could probably have been done a little more if i used the right temp but they aren’t undercooked and I figure I will just reheat in the oven anyway. My question, do you think once baked this would freeze well? It made waay more than I was expecting. Thanks! ????

Love this! Only had flaky biscuits and not sure if thats why, but some eggs got underneath. Came out layered! Oh so yummy! Glass pan, 425*, 22 minutes. Perfection! Thank you! This will now be a regular in our home.

I made this for dinner tonight and hubby and I both loved it! It turned out perfect. I’m wondering if you have the nutritional info…especially the calories? I have lost 30 lbs. (yay, me!) and have 50 to go. Thaks for this fabulous recipe!

Ok I’ve made this twice. I followed the recipe to the T the first time and 425 had my kitchen smelling like burnt biscuits. The 2nd time I set the oven to 400 and everything looked good until I cut the casserole. Everything was cooked but the cheese and sausage cooked around the biscuit which left it dry like it needed syrup or something. So I will not be making again.

I will have a house full of guests for our annual reunion, will give this a try for Sunday breakfast, sounds great for a crowd…will try it with crumbled bacon since I will have biscuits and Sausage Gravy on Saturday…thanks for the recipe

This was a quick and easy recipe. I read through the comments before making it and saw that some people had trouble with over/undercooking it. I set my timer for 20 minutes and just kept an eye on it. Mine cooked in about 28 minutes.
I also made mine 1/2 sausage and 1/2 bacon. The combination was delicious!

I love sausage, so I couldn’t wait to try this!! It was so easy!! I can’t wait to make it for extended family! They will love it. It was cheesy & you could also add more meat or cheese to make it to your liking.

cOULD YOU DO THIS IN A ROASTER OVEN? THIS SOUNDS AMAZING AND SOMETHING THAT MY CO-WORKERS WOULD LOVE, BUT I NEED SOMETHING THAT CAN BE DONE IN A ROASTER OVEN TO KEEP WARM FOR A COUPLE OF HOURS. THANK YOU FOR YOUR HELP! CAN’T WAIT TO TRY IT FOR MY FAMILY 🙂

I looked on Pinterest for Christmas breakfast ideas and this recipe came up. It looked simple enough and Made plenty for all the family visitng. It was such a huge hit that several people asked for the recipe and have since made it themselves. I’ve made it at least twice a week since Christmas, it’s that good!

The only thing i changed is that i use both sausage and bacon, because why not? And i use 9 eggs instead of 6, because agAin, why Not? Tip: when re-heating Leftovers, Cut the portion Into a couple sliCes and put a little Pat of butter in between each slice so that it is not dry.

This is a simple but excellent classic breakfast casserole that i will be keeping in my meal rotation.